Polish Sour Soup Żurek, pronounced “zhurek,” is one of the most traditional and humble Polish soups. It has long been enjoyed at Easter but is now found on menus all year-round.
Polish sour soup, Żurek, is made by cooking raw spicy white kielbasa, called biala kielbasa, which is the same thing as bratwurst, and smoked bacon in a flavorful vegetable broth with sour rye starter and aromatic herbs. The soup has a rich, salty taste with a gentle sour flavor from the zakwas żytni, the rye flour starter that gives the soup its unique tart taste and slightly thick texture. It is served with a halved hard-boiled egg or cooked potatoes and garnished with fresh herbs.
There are many versions of Żurek, and every family has its own way of making it, but zakwas is the one ingredient they all share.
Zakwas can be hard to find outside of Poland. Luckily, you can easily make it at home by mixing rye flour, water, and herbs, then letting it ferment for about 5 days. In Poland a milder version of this soup starter is available in bottles at ordinary supermarkets. Outside of Poland, you can find it in specialty ethnic markets and even online.
While it may sound odd and intimidating, zakwas is actually extremely easy to make. Just remember to plan ahead if you are making the zakwas from scratch.
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Żurek is a true centerpiece for any Easter celebration, with its rich, creamy, tangy flavors and comforting warmth. If you love this traditional soup, there’s a whole world of Polish Easter favorites to try—like sweet Polish Easter Babka, Easter Lamb Cake, or classic Potato and Cheese Pierogi. Each dish brings its own unique taste and charm, making your holiday table extra special.
INGREDIENTS POLISH SOUR SOUP ŻUREK
- Zakwas mixture: You can make the zakwas at home or use a ready-made one from the store.
- White Sausage (Polish Biala Kielbasa): White sausage is an uncooked sausage made with pork and seasoned with garlic and marjoram. It is essential for making Żurek and is very aromatic and flavorful. Use Polish biała kiełbasa or bratwurst if you can find it, but if not, there are many lightly spiced chicken or veal sausages that will work well.
- Smoked meats: In this recipe, I use thick smoked pork bacon, to add rich flavor to the soup. You can use any smoked pork you have on hand, such as smoked Polish kielbasa or smoked pork ribs.
- Vegetables: I used a selection of vegetables commonly used in Polish soups: carrot, onion, celery root, and parsnip. Don’t skip the root vegetables, they help balance the soup’s natural sour flavor.
- Water: You can also use vegetable, chicken, or beef stock for extra flavor.
- Herbs and Spices: This recipe uses bay leaves, allspice berries, dried mushrooms, garlic, dried marjoram, black peppercorns, salt, and freshly ground black pepper. Use whole spices for a clean, fresh flavor and be sure to remove them before serving, as ground spices are not recommended.
- Horseradish: Adds a sharp, slightly spicy flavor that enhances the soup. If you don’t have it, you can simply leave it out.
- Heavy cream: Slightly thickens the soup while adding flavor and a light, creamy texture.
HOW TO MAKE POLISH SOUR SOUP ŻUREK
Prepare the vegetable and meat stock: In a large soup pot, add the smoked bacon, carrot, parsnip, celery root, onion, dried mushrooms, bay leaves, garlic, allspice berries, black peppercorns, salt, black pepper, and water. Give everything a good stir and place the pot over medium-high heat. Bring it to a boil. Once it’s boiling, turn the heat down to low and let it simmer gently for about 40 minutes. Add the white sausage to the pot and cook for another 30 minutes on low heat.
Remove solids and prep the meat: Take out all the vegetables, bacon, and sausage. Set aside the bacon and sausage, but discard the vegetables. Remove the casing from the white sausage and cut it into 1–2 inch pieces. Cut the smoked bacon into small pieces and put both back into the pot.
Add the rye starter (zakwas): Stir the strained rye starter to remove any lumps. Bring the stock back to a boil, then lower the heat. Slowly pour the rye starter into the pot while stirring so it doesn’t clump. Add the dry marjoram, rubbing it between your fingers to release the aroma. Let the soup come to a boil again.
Add sour cream and finish cooking: In a small bowl, combine the cream with 2–3 tablespoons of the hot soup stock; this tempers the cream so it won’t curdle. Stir until smooth, then slowly pour it into the soup while stirring constantly. Cook for a few more minutes to blend the flavors. Taste and adjust the seasoning with salt, black pepper, or marjoram as needed.
Serve: Ladle the soup into bowls and include pieces of sausage and smoked bacon. Top with halved or quartered hard-boiled eggs and a little horseradish. Garnish with fresh dill and serve with bread on the side.
HOW TO SERVE POLISH ŻUREK
While it is a traditional Easter dish, Żurek is delicious any time of year and looks especially impressive when served in a bread bowl. To prepare, cut about an inch-thick slice off the top of a rye loaf and hollow out the center, leaving a shell about an inch thick to hold the soup. Use the hollowed loaf as your bread bowl, and if you like, chop the removed bread into cubes to use as croutons.
Żurek is typically served with hard-boiled eggs and potatoes, either mashed or baked. A small amount of horseradish adds a slightly sharp, spicy flavor that complements the soup.
TOP TIPS
- Store-Bought Zakwas Alternative: Instead of making your own starter, you can buy a ready-made version at many Polish grocery stores. Look for “Zakwas na Żur.” Stir it well before adding it to the soup. Once opened, store it in the refrigerator.
- Simmering the Meat and Vegetables: Letting the smoked meat cook slowly in the broth infuses it with a deep, smoky flavor, which is essential for a rich and flavorful Żurek.
- Temper the Sour Cream: Always mix a little hot soup with the sour cream before adding it to the pot. This prevents curdling and keeps the soup creamy.
HOW TO STORE ŻUREK
Allow the Żurek to cool to room temperature before refrigerating to maintain its quality. Store it in an airtight container in the refrigerator. Since it contains sour cream, try to eat it within one or two days. To reheat, warm the soup gently in a pot over low heat. If the soup contains eggs, add them to individual servings after reheating.
MORE POLISH SOUPS RECIPES
- Rosol Polish Chicken Soup
- Potato Mushroom Soup
- Beet Greens Soup – Polish Botwinka
- Polish Borscht Soup Recipe
- Polish Cauliflower Soup
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*Nutrition information is automatically calculated, so it should only be used as an approximation.
POLISH SOUR SOUP ŻUREK
Ingredients
- 5 fresh Polish white sausage, (biala kielbasa) raw/uncooked washed in a cold water
- 250 g smoked slab bacon, (in one piece)
- 1 carrot peeled
- 1 small parsnip peeled
- celery root, (2-inch wedge) peeled
- 1 medium onion peeled
- 3-4 garlic cloves, crushed
- 2 bay leaves
- 3 allspice berries
- 5 black peppercorns
- 4 pieces of wild dried mushrooms
- 3 L water
- 2 cups sour rye flour starter, (500ml) (ready-made Polish zakwas)
- 1 tablespoon dried marjoram
- 100 ml heavy cream (30-36%)
- salt and black pepper to taste
Garnish:
- 6 boiled eggs
- 6 teaspoons horseradish, (prepared in a jar) to taste
- fresh dill
Instructions
- Prepare the vegetable and meat stock: Start by gathering all your ingredients for the stock. In a large soup pot, add the smoked bacon, carrot, parsnip, celery root, onion, dried mushrooms, bay leaves, garlic, allspice berries, black peppercorns, salt, black pepper, and water. Give everything a good stir. Place the pot over medium-high heat and bring the mixture to a boil. As it heats, foam may rise to the top—skim this off with a spoon. Once the stock is boiling, reduce the heat to low and let it simmer gently for about 40 minutes.
- Cook the sausage: Add the white sausage to the pot. Continue cooking the mixture for an additional 30 minutes over low heat.
- Remove solids and prepare the meat: Carefully remove all the vegetables, bacon, and sausage from the pot using a slotted spoon. Set aside the sausage and bacon, but discard the vegetables. Remove the casing from the white sausage and cut it into 1–2 inch pieces. Cut the smoked bacon into small pieces. Return the sausage and bacon to the pot.
- Add the rye starter (zakwas): Next, prepare the rye starter. Stir the strained rye starter to remove any lumps. Bring the stock back to a gentle boil, then reduce the heat to low. Slowly pour the rye starter into the pot while stirring continuously to prevent clumping. Add the dry marjoram, rubbing it between your fingers to release its aroma and flavor. Allow the soup to come to a boil again.
- Add sour cream and finish cooking: In a small bowl, combine the cream with 3-4 tablespoons of the hot soup stock; this tempers the cream so it won’t curdle. Stir until smooth, then slowly pour it into the soup while stirring constantly. Cook for a few more minutes to blend the flavors. Taste and adjust the seasoning with salt, black pepper, or marjoram as needed. Keep in mind: smoked meat can vary in saltiness, so seasoning at the end is best.
- Serve: When ready to serve, ladle the hot soup into bowls and include pieces of sausage and smoked bacon. Top with hard-boiled egg halves or quarters and a small amount of horseradish to taste (be careful; it is powerful and a little goes a long way). Garnish with fresh dill and serve each bowl with bread on the side to complete this traditional Polish meal.
Notes
- Sausage Substitute: Polish white sausage is important in this recipe, but if you cannot find it, you can use any type of smoked Polish sausage instead.
- Sour rye starter alternative: If you don’t want to make a homemade sour rye starter or cannot find a store-bought one, you can use a mixture of sour cream and flour instead. Omit the heavy cream in the recipe. In a small bowl, whisk 1 cup of cold sour cream with 1/3 cup of flour until smooth. Gradually add a couple of tablespoons of warm soup to the mixture, whisking until fully combined. Stir this mixture into the soup, bring it to a boil, and cook for 1–2 minutes. If the soup is not sour enough, adjust the flavor with a little white vinegar, freshly squeezed lemon juice, or extra horseradish.